Description
A flavorful and vibrant Spanish-inspired dish featuring tender asparagus and smoky tomato sauce, topped with perfectly cooked eggs. This simple yet satisfying meal is cooked entirely on the stovetop, making it quick and easy for any time of day.
Ingredients
Scale
Vegetables
- 3 cloves Garlic, thinly sliced
- 1/2 Onion, finely diced
- 20 stalks Asparagus, washed, dried, and cut into 1-inch pieces
- 1 1/2 cups Canned Diced Tomatoes
- 1 handful Fresh Parsley, chopped
Spices & Seasoning
- 1/2 teaspoon Spanish Smoked Sweet Paprika
- 1 pinch Sea Salt
- 1 pinch Ground Black Pepper
- 1 pinch Granulated Sugar
Other
- 2 tablespoons Extra-Virgin Olive Oil
- 4 Organic Eggs
Instructions
- Prepare Ingredients: Thinly slice 3 cloves of garlic and finely dice 1/2 an onion. Wash 20 stalks of asparagus, pat dry, and cut into 1-inch pieces. Chop a handful of fresh parsley and set all aside.
- Heat Oil: Place a frying pan over medium heat and add 2 tablespoons of extra-virgin olive oil. Warm the oil for about 2 minutes until fragrant and shimmering.
- Sauté Aromatics: Add the sliced garlic and diced onion to the pan. Stir well to coat in the oil and cook for approximately 3 minutes until softened and fragrant.
- Add Asparagus: Incorporate the chopped asparagus into the pan. Cook them with the garlic and onion mixture for about 4 minutes, allowing them to soften slightly.
- Season Vegetables: Sprinkle in 1/2 teaspoon Spanish smoked sweet paprika, a pinch of sea salt, and a pinch of ground black pepper. Stir everything together so the seasonings evenly coat the vegetables.
- Add Tomatoes and Sugar: Pour in 1 1/2 cups of canned diced tomatoes and add a pinch of granulated sugar. Mix thoroughly, then taste the sauce and adjust seasoning if needed. Bring the mixture to a gentle simmer.
- Simmer Sauce: Let the tomato and vegetable mixture simmer for about 3 minutes to meld the flavors and reduce slightly.
- Cook Eggs: Crack 4 organic eggs directly into the tomato and asparagus sauce, spacing them evenly. Cover the pan with a lid and cook for 3 to 4 minutes until the eggs are set to your liking.
- Finish and Serve: Remove the lid and take the pan off the heat. Season the eggs and sauce with additional salt and pepper if desired. Garnish with the chopped fresh parsley and serve immediately straight from the pan.
Notes
- You can adjust cooking time of eggs based on preferred yolk consistency, less time for runny yolks, more for fully cooked.
- For extra heat, add a pinch of chili flakes when sautéing the garlic and onion.
- Use fresh tomatoes if canned are unavailable, just simmer slightly longer to reduce extra moisture.
- This dish pairs well with crusty bread or a side of rice to soak up the flavorful sauce.
- Leftovers can be refrigerated and gently reheated on the stovetop; eggs may become firmer upon reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish eggs, asparagus recipe, stovetop eggs, tomato and egg dish, healthy breakfast, vegetarian eggs, smoky paprika eggs
